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Yuzu Koshō
is a type of Japanese seasoning. It is a paste made from chili peppers, yuzu peel and salt, which is then allowed to ferment.Ono, Tadashi and Salat, Harri''The Japanese Grill''Random House, 2011, p. 7 It is usually used as a condiment for ''nabemono'' dishes, miso soup, and sashimi. The most famous types of ''yuzu koshō'' come from Kyushu, where it is a local specialty. Characteristics The last pair of kanji in the name, koshō (胡椒), normally refers to black pepper; in the Kyushu dialects, however, they refer to chili peppers. Normally green chili peppers are used, but some versions use red peppers. ''Yuzu koshō'' made from green chilis is green, while using red chilis yields an orange paste. ''Yuzu koshō'' is described as being mildly spicy with acidic tones from the citrus fruit. History Origin There are theories that ''yuzu koshō'' was originally made in Hita, Ōita Prefecture大分放送大分百科事典刊行本部編『大分百科事典』1980年、大 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
House Foods
is one of Japan's largest food manufacturers and brands. It began in 1913 in Osaka as Urakami Shoten and began selling curry in 1926. House Foods is the world's largest manufacturer of Japanese curry, and is well known for its Japanese curry brands, Vermont Curry and Java Curry. It is also a major manufacturer of spices such as wasabi, shichimi, yuzukoshō, and black pepper. In addition, House Foods manufactures mixes and roux for various yōshoku including cream stew, beef stew, chowder, Hayashi rice, mabo tofu, sundōbu-chige, Bolognese sauce, oden broth, fried rice, Hamburg, and gratin; instant ramen such as Umakacchan; snacks such as Tongari Corn and potato chips; desserts such as Fruiche, pudding, sherbet, and jelly; and drinks such as oolong tea, mugicha, and lassi. It also owns Ichibanya, a Japanese curry restaurant with over 1,400 outlets around the world, and operates the Hungry Bear Restaurant at Tokyo Disneyland and the Casbah Food Court at Tokyo DisneySea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pretz
Pretz (プリッツ, ''Purittsu'') is a Japanese snack made by Ezaki Glico. Like Ezaki Glico's other popular snack, Pocky, Pretz is stick-shaped and comes with a texture similar to pretzels. Unlike Pocky, Pretz is dusted with seasonings instead of enrobed in a flavoured fudge. Pretz comes in multiple varieties and three sizes: Regular, Kid's, and Giant. Most Pretz come in the Regular size, with some flavours also being offered in Giant size. The Kid's size is a smaller pack of Pretz and is sweeter to appeal to children. Kid's packages also come with a cartoon child on the package. The Double Pretz variety offers two separate flavours on a single Pretz stick (one flavor on each half) and the Meets Wine variety is a cheese-flavored Pretz named to suggest it be paired with wine. Flavors Pretz also differs from Pocky in that most of the flavours are savory rather than sweet. The following is a list of existing Pretz flavors: * Roast Pretz * Salad Pretz (also known as Original Pret ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ezaki Glico
, commonly known as just Glico, is a Japanese multinational food processing company headquartered in Nishiyodogawa-ku, Osaka. It does business across 30 countries, in North America, Asia-Pacific and Europe. Overview Ezaki Glico's primary business is manufacturing confectionery products such as chocolate, chips, chewing gums and ice cream, and dairy products. Additionally, Glico manufactures processed foods such as curry stocks and retort takikomi gohan pouch, and dietary supplement products. Glico's main competitors are Meiji Seika, Lotte, Morinaga, Fujiya and in confectionery business, and House Foods, Meiji and S&B Foods in processed food business. Ezaki Glico's main financier was Sanwa Bank, which was merged into the Bank of Tokyo-Mitsubishi UFJ. Ezaki Glico is a member of Midori Kai, a group of companies whose main financier was Sanwa Bank. Corporate message *"Good Taste and Good Health" (おいしさと健康, 1971—1992) *"A Wholesome Life in the Best of Ta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calbee
is a major Japanese snack food maker. It was founded on 30 April 1949, and its headquarters are located in the Marunouchi Trust Tower Main in Marunouchi, Chiyoda, Tokyo. It launched operations at a new plant in the United States for making its mainstay products "Kappa Ebisen" shrimp chips and "Saya-endo" snow pea crisps on 18 September 2007. Another popular snack they sell are potato fries, called "Jagabee". Its snacks are hugely popular in Asia and are well known in the United States. History The company was founded in devastated post-war Hiroshima by Takashi Matsuo in 1949. His first product was the Calbee Caramel, named after the word "calcium" and vitamin B1. Due to the product's popularity, the company name was changed to Calbee in 1955. In 1973, Calbee Moh Seng (previously the Moh Seng Importer & Exporter Private Limited) was integrated into Calbee. It occurred on 13 September 1973 on a Thursday. It started off as the sole distributor of Calbee goods in Singapore. In t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shumai
''Shumai'' () is a type of traditional Chinese dumpling. In Cantonese cuisine, it is usually served as a dim sum snack.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. 005(2005). The food of China: a journey for food lovers. Bay Books. . p 38. In addition to accompanying the Chinese diaspora, a variation of shumai also appears in Japan as (, ''shūmai'') and various southeast Asian countries. Popular Chinese varieties Hohhot ''shaomai'' Hohhot shaomai is a regional variety in Hohhot, Inner Mongolia. The wrapping is a very thin, round sheet of unleavened dough, with a pleat border. There is only one kind of filling, which mainly consists of chopped or minced mutton, scallion and ginger. Hohhot shaomai features this extensive use of scallion and ginger, creating a dense combined scent, and a slightly spicy taste. The filling is put in the center of the wrapping and the border of the wrapping is loosely gathered above, forming a "neck" and a flower shaped top. It is then cooked b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tonkatsu
is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as ''katsukarē'' and ''katsudon''. Etymology The word ''tonkatsu'' is a combination of the Sino-Japanese word ''ton'' () meaning "pig", and ''katsu'' (), which is a shortened form of ''katsuretsu'' (), an old transliteration of the English word ''cutlet.'' History Tonkatsu originated in Japan during the Meiji Era in the late 19th century, a dish derived from European-style breaded and fried meat cutlets. European katsuretsu (loanword/gairaigo for cutlet) was usually made with beef; the pork version was created in 1899 at a restaurant serving European-style foods, named Rengatei in Tokyo, Japan. It's a type of yōshoku — Japanese versions of European cuisine invented in the late 19th and early 20th centuries — and was cal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yakitori
is a Japanese type of skewered chicken. Its preparation involves skewering the meat with , a type of skewer typically made of steel, bamboo, or similar materials. Afterwards, they are grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with tare sauce or salt. The term is sometimes used informally for ''kushiyaki'' (grilled and skewered foods) in general. Preparation As they are designed for convenience and portability, yakitori are typically cooked using step-by-step methods. Traditionally, it was accomplished using portable charcoal grills. That is the method most often employed by yatai, however, restaurants may use stationary grills and, depending on the situation, higher quality binchōtan charcoal. At home, appliances known as or are used. Yakitori-ki are small electrical appliances that use a heating element similar to that of a broiler or toaster to cook the food placed on top. To facilitate even cooking, the meat is cut into s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tempura
is a typical Japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried. The dish was introduced by the Portuguese in Nagasaki through fritter-cooking techniques in the 16th century. The word ''tempura'' comes from the Latin word , a term referring to times of fasting when the church dictated that Catholics go meatless. Preparation Batter A light batter is made of iced water, eggs, and soft wheat flour (cake, pastry or all-purpose flour). Sometimes baking soda or baking powder is added to make the fritter light. Using sparkling water in the place of plain water makes a similar effect. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in the unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice or placing the bowl inside a larger bowl with ice. Overmixing the ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Miso
is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and ''kōji'' (the fungus ''Aspergillus oryzae'') and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads, pickling vegetables, fish, or meats, and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple. Miso is high in protein and rich in vitamins and minerals, and it played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest. Typically, miso is salty, but its flavor and aroma depend on the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. History The origin of the miso of Japan is not completely clear. *Grain and fish misos had been manufactured in Japan since the Neolithic era (Jōmon period (14,000–300 BC)). These are c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Udon
Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, (mixed tempura fritter), (sweet, deep-fried tofu pouches), (sliced fish cake), and spice added to taste. Standard broth differs by region. Dark soy sauce is added in eastern Japan, while light soy sauce is added in the west. Instant noodles are often sold in two (or more) versions accordingly. More unusual variants include stir-fried and curry udon made with Japanese curry. It is often used in or Japanese hot pot. Origin There are many stories explaining the origin of udon. One story says that in AD 1241, Enni, a Rinzai monk, introduced flour milling technology from Song China to Japan. Flou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tsukune
is a Japanese chicken meatball most often cooked yakitori style (but also can be fried, baked, or boiled) and sometimes covered in a sweet soy or yakitori ''tare'', which is often mistaken for teriyaki sauce. Summary Thickeners are added to ground material such as beef, pork, or fowl, and occasionally fish. The mixture is then kneaded and molded into a dumpling or skewered. It also refers to a fish meatball, which is added to hot soup and called , or fish ball soup. ''Tsukune ''is also enjoyed as ''tsukune nabe'', a Japanese steamboat dish with local varieties found in regions in Japan. Traditionally, a fish fillet was ground using grinding-bowl in Japan, but blenders are now typically used. Tsukune are traditionally placed on a bamboo skewer grilled over fire or charcoal but can also be prepared unskewered in a frying pan on the stove top. Preparation Thickeners such as egg, crushed yam, and bread crumbs are added after the meat is mashed or minced finely, along with s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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